Veal stewed with vegetables: cooking recipes

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Prepared by: Marina Zolotseva

06/21/2016 Cooking time: 1 hour 0 min

Juicy, very tender and spicy stewed veal at home is a great idea for a full dinner or lunch. You can serve it with your favorite side dish or vegetables, for example.

How to cook veal stew - subtleties and cooking features

The main secret to preparing delicious veal stew is to make it soft after heat treatment. The meat of young dairy calves is much more tender and requires special knowledge. The product contains a lot of water (100 g of meat contains 72 g of liquid, beef - 55 g), but is low in fat. Therefore, it is easy to make veal tough.

Veal does not have the “rare” level of roasting, because... when undercooked, a light pink liquid is released from the product along with milk, which is accompanied by an unpleasant taste and odor. In addition, eating such meat is dangerous for the stomach.

Veal is prized for its delicate taste and pale pink color. This is lean and low-fat meat, which is preferred by gourmets who care about their health and figure.

Veal is prepared in different ways. It is fried, baked, boiled, grilled and stewed. It is important to buy certain parts of the carcass for different dishes and approach the choice of meat competently. Thus, good veal has a pleasant smell and appearance. It's moist but not slimy. Color ranges from light pink to creamy pink. The fibers are small and well springy when pressed. The fat is elastic and white. You can determine the age of the animal by the color of the meat: the whiter the veal, the younger the calf.

For stewing and boiling, it is best to choose the neck, for frying in a frying pan - fillet, back or lumbar, for frying over an open fire - rump, for baking in the oven - sirloin and rump, for smoking and minced meat - brisket and arable land.

A very important point is the correctly selected bouquet of spices, which will make the food amazing. And even if the recipe does not specify spices, you can always add them to the dish and experiment. Oregano, basil, peppers, rosemary, tarragon, cumin, thyme, turmeric, mustard seeds, coriander, cloves, and marjoram go well with veal. Spices should be added to the dish carefully and carefully. Ideally selected proportions will give the food an exquisite aroma and special taste.

Also, for the softness and juiciness of the product, a marinade is used, which can be anything. But the best one is sour. For example, vinegar, dry wine, tomato or sour berry juice, fermented milk products. The main condition is that there should be no salt in the marinade, because... it dehydrates protein foods, turning them dry and tough. Therefore, it is better to salt the meat at the end of cooking or directly on the plate.

Calorie content of foods possible in the dish

• Veal – brisket – 213 kcal/100g
• Veal – leg – 161 kcal/100g
• Veal – ham – 108 kcal/100g
• Veal – chop on the bone – 188 kcal/100g
• Veal – back part – 210 kcal/100g
• Veal – fillet – 158 kcal/100g
• Veal – schnitzel – 162 kcal/100g
• Tomato paste – 28 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Onions – 41 kcal/100g
• Wheat flour – 325 kcal/100g
• Sunflower oil – 898 kcal/100g
• Refined sunflower oil – 899 kcal/100g
• Ground hot pepper – 21 kcal/100g

Calorie content of foods: Veal, Onions, Wheat flour, Salt, Ground hot pepper, Tomato paste, Sunflower oil, Water

Cooking veal goulash with gravy

Step 1: Prepare the meat.

Step 2: Prepare the onion.

Step 3: Prepare the carrots.

Peel the carrots, rinse thoroughly with warm water, and then cut into small cubes, thin circles, or even chop them using a coarse grater. A Korean carrot grater is also perfect.

Step 4: Prepare the tomatoes.

Wash the tomatoes, cut out the stem and grind them using a blender, turning the tomatoes into a liquid pulp.

Step 5: Fry the meat.

Heat some vegetable oil in a suitable saucepan or frying pan. And fry the veal pieces over high heat, stirring occasionally. You need to cook until the meat juice has almost completely boiled away.

Step 6: Add carrots and onions.

Add the previously prepared carrots and onions to the meat in a saucepan or frying pan. Stir everything, reduce heat from high to medium, cover and simmer for 10 minutes. In this case, you need to open the lid a couple of times and stir the contents of the pan so that nothing burns. Then pour the chopped tomatoes into the vegetables and meat, mix everything well and cook for another 7-10 minutes.

Step 7: Prepare the flour.

In a dry frying pan, fry the wheat flour until golden brown, then remove everything from the heat, dilute the flour with warm water and mix well so that there are no lumps. You need to add enough water so that the consistency of the flour mass resembles liquid sour cream.

Nutritional and energy value:

Goulash with vegetables

A healthy, bright dish rich in vitamins, almost any housewife will have all the ingredients to prepare it.

Required ingredients:

Cooking process:

Hungarian veal goulash is ready! It will be ideal if you serve it with fresh noodles or mashed potatoes, seasoned with homemade sour cream! This is the dish we got. We've already tried it, it's delicious! And not just tasty, but very tasty! We ate and said to each other: “Wow, the Hungarian shepherds - how they ate! Everyone would do this, and more often!”

There was some goulash left on the second day. We boiled rice as a side dish. It was as tasty as the first one... Except that the goulash gained strength and the gravy became somewhat thicker. I immediately remembered Remarque’s “Shadows in Paradise”: “I have a pot of Szeged-style goulash in my room,” I said. — Enough for six healthy eaters, the Hungarian cook prepared it. It was delicious last night, and today it’s even tastier. Szeged-style goulash with cumin and herbs is even tastier the next day”... And although, I admit, I didn’t add cumin, I also added a lot of different spices.

In the summer I always add bell pepper to my goulash. But now it’s early spring, the young peppers have not yet appeared. Therefore, take note - pepper adds a simply divine aroma to the dish. Add it when it's fresh. Now, I suggest you try the recipe. And try it not in words, but in deeds.

Veal goulash with gravy recipe with photos Please rate the recipe!

Hungarian goulash leves

Category: Broths and soups Hot soups Other soups

Gulysleves. Literally translated “shepherd's soup”. There are already Hungarian goulash soups on the site, but maybe mine is different in some way, although I prepared the classic recipe, but in a slow cooker. Not everyone knows that this dish is the famous national dish of the Hungarians. It was prepared by Hungarian shepherds long before the founding of the Hungarian state itself. This is not meat with gravy at all, but a thick, rich soup.

Beef Onion Carrots Grated tomatoes Tomato Cherry tomatoes Bell pepper Garlic Potatoes Water Salt Herbs Olive oil Sweet paprika Red hot pepper Cumin Allspice Wheat flour Chicken egg

Special qualities

Garlic. Usually they remember about it during colds. And the antibacterial agent from it is truly excellent.

It is also an antioxidant, a remedy for scurvy, vitamin deficiency and parasites. Garlic is good for the heart and blood vessels, gallbladder and lungs, gums and teeth.

It is interesting that in baked garlic many beneficial qualities remain, but the too “persistent” taste and aroma disappear. :)

Tell us about your veal stew recipes in the comments!

You also know how to cook similar dishes, right? And I always look forward to your feedback! It is very important for me to know whether you liked it or not! :)

I wish you health and good mood!

PS Are you happy with your reflection in the mirror? Feel free to wear any outfit.

If not, then you need a unique “Gluttony Diet”! Especially if hunger strikes and strict restrictions are not for you. And why do they need them if you can lose weight by eating delicious food? :)

PPS Many people know that losing weight effectively without harm to health and beauty is quite difficult...

Chefs' tips

In order for more juice to remain in the beef, it is necessary to bake it, if possible, not in foil, but in a sleeve. An hour or an hour and a half before you start peppering and salting the product, it is recommended to soak it in whole milk; it is this that makes the meat especially soft and tender. Professional chefs use special marinades; simple red wine works very well.

Each piece can be beaten, then the meat will cook faster.

There are still many secrets that cooks don’t like to share. For example, meat can be stewed well if it is cut crosswise rather than along the grain.

It is very important to choose the right seasonings. For example, soy sauce is ideal for this product.

It is added during cooking, and then the desired softness is ensured. You can use lemon juice and spices such as nutmeg, garlic, chili pepper, black pepper, coriander, mustard, and thyme for marinade.

You can make beef stew not only in a frying pan on the stove; it is better to use a cauldron, since cast iron cookware retains heat better and retains moisture. The dish turns out well in a slow cooker; this is one of the simplest and fastest ways to make veal tasty and tender.

The best sauces in which cow meat turns out surprisingly tasty are sour cream and yogurt. It’s better not to use store-bought ingredients to prepare the dressing, only homemade ones. For 200 grams of sour cream you need 2 tablespoons of flour, a little pepper and salt. The mixture is poured over the meat and simmered in it for an hour over low heat. You can slightly modify the recipe if you don’t have homemade sour cream on hand, and take 250 ml of cream and a tablespoon of mayonnaise. Add salt and pepper, a little flour and one clove of garlic, which will have to be squeezed through a garlic press.

When using yogurt, you will need to add a tablespoon of mustard, a spoonful of honey, sugar and salt. Mix all this well and pour over the meat.

How long to stew beef

I always simmer the beef for about two hours in a cast iron pan. First you need to cut the meat into pieces and fry. Personally, I cook beef in a slow cooker. The pieces are lightly marinated with oil and spices; Salt and pepper should be added immediately if the meat will be cooked in a frying pan, and if using a grill, after cooking. There are a lot of fried veal dishes, and they can be cooked in different ways - on the grill, barbecue and in a regular frying pan, but it is imperative to fry them properly - this is not discussed.

I’ll refresh the thread, and at the same time I’ll throw in my two cents. My husband kept asking me to fry him a piece of meat without any batter, flour or breadcrumbs. The acidity of the broth in which the meat is stewed is increased with sour cream, tomatoes, onions or vinegar and citric acid. My beef is stewed for at least one hour 40-45 minutes, and that is only on condition that it has not been frozen for a long time and does not come from an old, shriveled cow.

So veal is contraindicated for arthritis and gout, as well as individual intolerance.

You can fry any parts except shanks and shanks.

Small pieces are not wrapped, but poured over with sauce.

The marinated meat is baked in foil, but then it is removed to create an appetizing crust.

There is little fat in it, so it is stuffed with lard - large pieces, and also wrapped in thin bacon, poured with fatty sauces, etc.

I’m really embarrassed, but I know what a good restaurant and a good steak are. And translating a good steak in your or my way is simply a crime. If you are unlucky and when you buy a piece of stringy meat, and even brisket, then two hours is for sure. Aim for a couple of hours so as not to overcook. I set it to “Stew” mode for 2 hours, and no problems. When using or reprinting material, an active link to the women's website www.inmoment.ru is required!

Author: Gataulina Galina The article is protected by the law on copyright and related rights.

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Veal stew recipe for the sophisticated

Cut the meat into medium pieces, removing films and veins. If there is no veal, then beef will do just as well.

Add spices, pomegranate and soy sauces, mix. Pomegranate sauce is optional. It’s not so easy to buy it from us, but if you suddenly come across it in a store, be sure to take it. It gives any meat a divine flavor! Instead of pomegranate sauce, you can add either a little pomegranate juice or a little other sweet and sour sauce

Then mix the flour thoroughly again so that each piece is coated with flour. We put the meat aside to soak in the sauce and spices and do the rest of the preparations.

Cut the onion (not finely!)

Very carefully remove the zest from the lemon - only the yellow part, not the bitter part! White veins are not allowed, they will taste bitter and ruin everything. Finely chop the zest and add to the onions and carrots.

Wash the new potatoes thoroughly. We save the skin, it tastes better. For this dish, it would be best to take small potatoes like those in the photo and not cut them in half. If you don’t have one, well, you can take a large one, after cutting it into pieces.

All preparations are completed - let's move on to the main thing! Turn on the oven at 180 degrees and let it heat up. In a deep and well-heated pot on the stove (or frying pan, saucepan...) heat the olive oil and add a piece of butter. Fry carrots and onions over high heat for 2 minutes.

Add meat and add a little salt to taste. Fry for another 2 minutes, stirring constantly.

Add potatoes, add tomato juice, stir

And the final chord: add a little hot water or broth so that the meat is completely covered. But don't overdo it with water, the meat should only be lightly covered! Add a bay leaf and a cinnamon stick

Attention! The main splash of flavor will be provided by cinnamon: the aroma is simply unsurpassed. Bring to a boil. Close the lid tightly and place in the oven. There we keep the meat at a temperature of 180 degrees for 2 hours (if it’s beef, then about 3 hours) Yes, it’s a long wait

Veal cooking technology

Boil young meat according to the following recommendations:

1. Rinse the piece of veal thoroughly.
2. Fill a pan with water, boil it, and place a whole piece of meat in it. If it is important to get tender veal, and not rich broth, the product is cut across the grain.
3. Cook the meat over medium heat, and after boiling, turn it on.
4. Skim off any foam that forms.
5. After 40 minutes, drain the water. Fill the container with clean water and continue cooking.
6. In 15 min. add salt until cooking is complete. If desired, add bay leaf and peppercorns.
7. Turn off the heat and let the meat sit for another 20 minutes.

What kind of dish is this

Veal stew is a dish using pieces of meat from young cows. Veal can be browned or lightly fried and seasoned to create a rich and savory dish. Stew is much thicker than soup, it contains less liquid, and requires longer cooking at a low temperature.

Recipes for veal stew vary depending on the ingredients used. During the cooking process, you can use almost any vegetables, including zucchini, eggplant, and tomatoes. You can cook the dish not only on the stove, but also in the oven in a clay pot.

The process of preparing veal stew usually begins by frying it in a frying pan using olive or vegetable oil. The cook can use fresh or frozen vegetables such as carrots, celery and green beans in addition to the meat. The dish can be thickened by adding potatoes or rice. You can change the flavor of veal stew by swapping carrots and green beans for yellow, red and green peppers. It is necessary to add salt and pepper before starting to simmer.

The tender stew is made from brisket, round steak or shank. These pieces are perfect for this dish.

Veal is less fatty than most other types of meat. Proper preparation is necessary to keep it tender. For centuries, this product has been an important ingredient in Italian and French cuisine. Veal has a more tender texture than beef. It is usually light pink in color. After the calf begins to eat solid food, the iron in its composition makes the animal's meat darker and redder. Although veal can come from different sexes and breeds of cows, meat from males is predominantly used in cooking.

Something about other options

If you put all the mentioned products - in layers or mixed - on a baking sheet, you will get veal baked with vegetables in the oven. Of course, if you put the baking sheet in a hot oven. ; )

This dish can also be made in a slow cooker – it will take about 1.5 hours.

For some, this meat resembles stew, for others, it resembles goulash. It all depends on who has what memories and experiences. It’s good that the benefits of the name will not change! :)

We will now talk about one useful product...

In a slow cooker

This recipe for veal stewed with vegetables is intended to be prepared in a slow cooker.

What do you need:

• veal tenderloin – 800 g;
• tomatoes - two pieces;
• eggplant;
• onion – 1 head;
• vegetable oil;
• garlic - three cloves;
• black pepper;
• salt.

How to cook:

1. Free the meat from films, cut off all excess, and divide into medium-sized portions.
2. Wash the eggplants and cut into cubes along with the peel, sprinkle them with salt, mix, leave for half an hour so that the bitterness comes out of them. Then rinse under running water and dry with a towel.
3. Cut onions into half rings and tomatoes into cubes.
4. Pour a little oil into the multicooker, add the meat, turn on the “Fry” program and fry until lightly browned.
5. Remove the veal from the slow cooker. Place eggplants in the same oil, fry, remove and add onion, which must be brought to translucency.
6. Add meat and eggplants to the slow cooker with the onions, then chopped garlic and tomatoes. Salt, pepper, add seasonings as desired (oregano, basil, thyme).
7. Mix the contents of the multicooker, turn off the frying mode and turn on “Stew”. Cook covered for 40 minutes.
8. Check the readiness of the meat, if necessary, extend the stewing for ten minutes.

You can serve veal stewed with vegetables in a slow cooker with a side dish or as a separate dish.